Assistant Manager

Assistant Manager Position Summary

The Assistant Manager (AM) supports the Restaurant General Manager by ensuring the restaurant operates efficiently through managing the daily operations of a single restaurant. The AM helps manage cash and inventory controls, operations execution, people development, customer service and compliance across shifts. The AM has full accountability for restaurant operations in the absence of the Restaurant General Manager. The AM assists the GM in ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). An AM should be able to work long and /or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant.

PRINCIPAL RESPONSIBILITIES AND ACTIVITIES:

Leads Operations Excellence: Directs efficient and accurate preparation of products for prompt customer delivery within the established speed of service guidelines.

Provides production direction to team in a clear, concise and positive way and coaches others to achieve operations success.

Sets an example for team by working hard to implement shift plan and ensure swift and smooth production.

Identifies and resolves bottlenecks in food preparation and order delivery to increase speed of service.

Identifies and notifies the right people involved to resolve restaurant equipment problems.

Demonstrates patience and a positive attitude with team while delegating tasks and giving instructions.

Takes full responsibility for at least one (1) restaurant operation process in its entirety as assigned by GM (e.g., inventory management, crew schedules, POP, etc.)

Leads Customer Service: Motivates and directs team members and Shift Supervisors to do what it takes to exceed customer expectations with food and friendly service in clean surroundings .

Makes a professional impression on customers and team through positive, courteous, and friendly attitude.

Resolves customer feedback and customer complaints in a timely, friendly and professional manner.

Demonstrates flexibility to meet different team needs to ensure quality food and good service in a clean environment.

Builds Team Talent: Supervises and trains Team Members and Shift Supervisors on team stations, BK products, processes and policies .

Delegates work to team members in a way that encourages them to work together during shift to ensure the restaurant operates efficiently.

Coaches team members on stations and making them feel their contributions are valuable.

Coaches others on management team with knowledge of employment laws and policies and welcomes new responsibilities in building team talent.

Assists with developing and implementing strategies to identify/hire/promote/orientate effective team talent.

Sets challenging goals for self and team; provides timely performance feedback and ensures accountability.

Helps restaurant management identify effective team performers who are “at-risk-of-departing” and takes appropriate action for retention.

Maintain order and discipline among employees supervised, including reprimands, suspensions and employment termination.

Assists with Profit and Loss Management: Follows cash control/security and inventory procedures; manage labor, and apply financial reports across shifts to enhance restaurant results.

Applies expertise to manage checklists and cash reporting; reconciles deposits, execute cash management; and identifies cash shortages and overages during shift.

Creates team schedules according to labor management model and budget needs; identifies when to send team home according to labor models and customer traffic/volume patterns.

Assists GM in forecasting, ordering, accounting and maintaining product and supply inventories.

Seeks knowledge and coaching from others to increase understanding of restaurant financial controls.

Applies expertise to identify new ways to enhance restaurant profit and loss with inventory and labor management.

Helps to remove performance barriers and provide resources for team and restaurant to perform well.

Ensures Restaurant Compliance: Assists GM in enforcing compliance of government regulations, employment law, food safety, security policies, operations policies and procedures relating to all restaurant activities across all shifts.

Supervises team members to maintain restaurant and equipment cleanliness and sanitation standards.

Takes initiative to immediately act on violations of safety, sanitation or security policies by reporting violations to GM and performing appropriate damage control within scope of AM role.

Motivates and educates team members to maintain a safe and secure environment for customers and other team members.

Shows GM that he/she can be relied upon to maintain compliance.

Helps restaurant management identify indicators of compliance issues across shifts; observes and participates in restaurant audits.

MINIMUM QUALIFICATIONS :

Must be at least eighteen (18) years of age.

High school diploma or equivalent, with some college preferred.

Demonstrated leadership skills, preferably in a restaurant or in the retail/hospitality industry.

English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension.

Proficient math skills.

Ability and willingness to complete all required training (i.e. Foundations, ServSafe, other BKC classes as assigned).

CRITICAL RELATIONSHIPS:

Reports to: General Manager.

May be coached by District Manager

Supervises Team Members (including Shift Supervisors and Hourly Managers.)

Rate Type: Exempt.

POTENTIAL CAREER PATH NEXT STEPS:

Greater responsibility as a AM at a higher volume/traffic restaurant

Restaurant General Manager

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